Cajun Bavette Steak and Slaw
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Cajun Bavette Steak and Slaw

Cajun Bavette Steak and Slaw

Ingredients

Method

  • 430g white potatoes, cut into 1.5cm chunks
  • 1 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 1 x 400g bavette steak or similar
  • ¼ bunch of coriander, chopped
  • For the Slaw
  • ¼ small red cabbage, finely shredded
  • ½ red onion, sliced
  • 2 tbsp mayo
  • 1 tbsp soured cream
  • ½ tbsp smoky chilli paste
  • Heat the oven to 220C. Cook the potatoes in salted boiling water for 5 mins, then drain and leave to dry. Toss the potatoes in the Cajun seasoning, half the oil, and a liberal sprinkling of salt. Roast on a baking tray for 30 mins, or until crisp and golden, tossing halfway through. Meanwhile make the slaw by combining all the ingredients in a bowl, then set aside.
  • Rub the steak in the remaining oil and season both sides. Heat up a griddle pan until banging hot, then cook for 2 mins on one side, and 3 mins on the other. Leave to rest on a chopping board for 5 mins, then slice into thick strips. Serve the steak with the Cajun chips and a generous dollop of slaw.
40 mins
2 serving

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